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Potato Nests

Wash well and then bake in an oven some carefully selected potatoes of equal size and when tender cut a slice off the top of each and carefully scoop out some of the interior. Rub through a fine sieve the potato which has been scooped out and mix with it an ounce of butter, a tablespoonful of cream, with salt and pepper to taste. Put the whole in a stewpan and stir it well over a fire; when it has become hot move it to one side and stir in the beaten whites of one or two eggs; fill the potato skins with this preparation and brush them over with a brush dipped in warmed butter. Serve on a folded napkin placed on a hot dish garnished with fried parsley.